Now that summer is here I have been going to our weekly farmer's market and enjoying the bounty of the season: peaches, plums, cherries, squash, strawberries, blackberries, etc., etc.
I made a batch of Brandy Peaches and Cherry Brandy this weekend and will be sharing my culinary adventures with you over the next few weeks / months.
I followed the recipe below from Mrs. Ellis's Housekeeping Made Easy, Or Complete Instructor in All Branches of Cookery and Domestic Economy (1843)
|California Brandy from Korbel. I used two of these!|
|Brandy Peaches (1843)|
|Eight whole peaches. I added a vanilla bean for extra flavor.|
|Reduced cherries and their juice in the bottle and crock behind.|
I won't be able to follow the recipe exactly, since I was supposed to start the cherries weeks ago when the first batch came into season, and then strain them out and add another later season variety of cherries. I'll probably strain out the cherries after three weeks and check the flavor. If it could stand a few more weeks to age with the cherries I'll go for it. And not wanting anything to go to waste, I'll cook the strained cherries in some sugar and reduce them down farther to make a nice ice cream topping.